After the harvest the vines continue to take up nutrients, creating carbohydrate reserves needed to develop early shoots in the following spring.

Shortly after this the leaves drop and the vines enter a period of winter dormancy.

Winter is the time to nourish the soil by planting cereal or legume cover crops. We plant the cover crop in every second row on annual rotation. Pruned vine canes are dropped in the unplanted row.

A healthy cover crop enriches the soil. It is not harvested but is left in the vineyard to contribute to a carpet of organic matter. This assists in suppressing weed growth and importantly helps with water retention in the hot summer months that follow.

Winter is also the time for pruning.

We prune manually in three stages, with the key focus being on restricting the crop to maximize fruit quality. You can’t make good wine from poor fruit!

During July we remove excess growth in a “brush cut” operation.

In the second step around mid-August, next year’s bearers are selected in the “clean pruning” operation.

Finally, towards the end of August/ early September, selected bearers are cut back to two-bud spurs.

Shortly after our arrival on the farm in 1964, I accompanied my Dad to a livestock auction near Bellville in search of a draught horse to work in the vineyards. “No pull no pay” declared the auctioneer, as my Dad successfully bid for Sussie.

It soon transpired that Sussie was in foal. I don’t recall whether it was just before the end of the year or just in the new year that Justin, a strapping young colt, was born.

On the farm, Sussie’s main function was to plough a furrow on both sides of the vineyard rows, the so called “bankie”, from which the weeds were later manually cleared or “geskoffel” using a long handled spade. After delving into family albums we found the photograph below which, with some technological wizardry, was converted to digital format. A little unclear but one can see Sussie ploughing a “bankie”, with Justin getting an early introduction ahead.

We have one Shiraz vineyard of approximately 0.75 hectare. The vineyard is established on deep, well drained weathered granite soils and is located on the crest of a hill. The vineyard is trellised and the canopy managed throughout the season to ensure optimum phenolic ripeness of the grapes. Supplementary drip irrigation is applied. The crop is reduced to between 10 and 12 tons per hectare by suckering soon after bud burst, followed by one ‘green harvest’ later in the year. This contributes to high quality fruit. Grapes are picked by hand.

Blend: Shiraz 100%

Winemaking: Fermented with selected yeasts in semi-open fermentation vats. Made in a classic, low intervention manner without extended maceration. Matured for 24 months in new, second and third fill French Oak barrels, racked at intervals as necessary. Polished with a very light egg white fining.

Tasting Notes:

Colour: Deep garnet red.

Aroma: The nose is characterized by ripe berry and plum aromas, with a hint of freshly ground black pepper.

Palate: Ripe black cherry and dark plum flavours dominate, backed by black pepper and spicy notes. Fruit and oak are well integrated, with subtle vanilla flavours and a hint of mocha.

This Shiraz is a rich, full bodied wine with a complex spicy mid-palate and velvety finish.

Good to drink now but will continue to improve over the next 6 – 8 years if well kept.

A heavier crop harvested slightly earlier than usual contributed to the structure of this wine. Lighter in body and with a lower alcohol level of 13 %, though our distinctive Shiraz character still shines through. Garnet red with plum and berry flavours, backed by black pepper, spice and sweet vanilla flavours.

Good to drink now but will continue to improve over the next 4 – 6 years.

We have three Cabernet Sauvignon vineyards of approximately 0.75 hectare each. The vineyards are established on deep, well drained weathered granite soils and are generally located on north-east facing slopes. The vineyards are trellised and the canopy managed throughout the season to ensure optimum phenolic ripeness of the grapes. Supplementary drip irrigation is applied. The crop is reduced to between 6 and 8 tons per hectare by suckering soon after bud burst. This contributes to high quality fruit. Grapes are picked by hand.

Blend: Cabernet Sauvignon 100%

Winemaking: Fermented with selected yeasts in semi-open fermentation vats. Made in a classic, low intervention manner without extended maceration. Matured for 24 months in new, second and third fill French Oak barrels, racked at intervals as necessary. Polished with a very light egg white fining.

Tasting Notes:

Colour: Deep red with bright purple rim.

Aroma: Immediate blackcurrant and chocolate aromas on the nose. Hints of cedar and cigar box from the French Oak back these up.

Palate: The blackcurrant flavours with cassis and plum notes contribute to a fruit driven palate within a structure of smooth, muscular tannins that continue to soften.

Good to drink now but will continue to improve over the next 6 – 8 years.

Pinot Noir is Burgundy’s most famous Noble grape. It has the reputation of being a fickle grape that demands optimum growing conditions but is well suited to our terroir and warm days followed by cool evenings.

We have three Pinot Noir vineyards of approximately 0.75 hectare each. The vineyards are established on deep, well drained weathered granite soils and are generally located on north-east facing slopes. The vineyards are trellised and the canopy managed throughout the season to ensure optimum phenolic ripeness of the grapes. Supplementary drip irrigation is applied. The crop is reduced to between 6 and 8 tons per hectare by suckering soon after bud burst. This contributes to high quality fruit. Grapes are picked by hand.

Blend: Pinot Noir 100%

Winemaking: Fermented with selected yeasts in semi-open fermentation vats. Made in a classic, low intervention manner without extended maceration. The fermented must is lightly pressed and the wine aged for 12 months in old French Oak barrels to minimize overpowering the delicate wine with wood characters. Polished with a very light egg white fining.

We have three Cabernet Sauvignon and one Shiraz vineyard of approximately 0.75 hectare each. The vineyards are established on deep, well drained weathered granite soils and are generally located on north-east facing slopes. The vineyards are trellised and the canopies managed throughout the season to ensure optimum phenolic ripeness of the grapes. Supplementary drip irrigation is applied. The crops are reduced to between 6 and 10 tons per hectare respectively by suckering soon after bud burst, followed by one ‘green harvest’ later in the year. This contributes to the intense flavours of the wine.

Blend: Cabernet Sauvignon 60%, Shiraz 40%

Winemaking: Separate fermentation of the two cultivars with selected yeasts in semi-open fermentation vats. Made in a classic, low intervention manner without extended maceration. Matured for 24 months in new, second and third fill French Oak barrels, racked at intervals as necessary. The two cultivars were blended and polished with a very light egg white fining.

Tasting Notes:

Colour: Opaque with bright purple rim

Aroma: Ripe red fruit and chocolate aromas backed up by hints of cedar and spice from the French Oak

Palate: This blend of Cabernet Sauvignon and Shiraz brings out the best of the two cultivars. A well balanced wine with grainy tannins that will continue to soften. Fresh red fruit and ripe plum flavours dominate, with hints of chocolate, tobacco, black pepper and cedar.

Good to drink now but will continue to improve over the next 6 – 8 years.